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This South Indian-style pasta recipe creates a fantastic side dish that is a great accompaniment to any type of entree. This dish uses Asiago cheese and sharp cheddar cheese, as well as the subtle spiciness of the cayenne pepper and fresh ginger, to create the perfect blend of flavors.
Ingredients
- 8 oz. dried macaroni
- 2 cups frozen peas
- 1/2 cup soft bread crumbs
- 1/4 cup freshly grated Asiago cheese (1 oz.)
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. garam masala
- 1/4 tsp. ground black pepper
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground turmeric
- 3 Tbsp. butter
- 1 tsp. garlic paste
- 1/2 tsp. finely shredded fresh ginger
- 2 Tbsp. all-purpose flour
- 3 cups milk
- 2 cups shredded sharp cheddar cheese (8 oz.)
Directions
- 1Preheat oven to 350 degrees F. Cook macaroni according to package directions;. Place peas in colander. Drain pasta in colander with the peas. Set aside.
- 2Meanwhile, in a small bowl combine bread crumbs, Asiago, and paprika; set aside. In another bowl stir together salt, garam masala, black pepper, cayenne, and turmeric; set aside.
- 3In large saucepan melt butter. Add garlic paste and ginger; cook and stir 1 minute. Add salt-spice mixture and cook 2 minutes. Stir in flour until combined, about 1 minutes. Add milk all at once. Cook and stir until slightly thickened and bubbly. Stir in cheddar cheese until melted. Stir in cooked macaroni and peas. Transfer to 2-quart rectangular baking dish; sprinkle with bread crumb mixture. Bake, uncovered, 25 to 30 minutes or until bubbly and crumbs are golden. Makes 6 servings.
Recipe Source
More great recipes, menus and cooking tips at Better Homes and Gardens
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Browse Recipe
- Main Ingredient: pasta
- Category: main dish, casserole
- Specialty Collections: casserole, meatless main dish, prize tested recipe
- Cuisine: indian
- Source: Better Homes and Gardens
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3 USER REVIEWS
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This was a delicious MAIN dish, not side dish as noted in the article! I added a vine-ripened tomato to the boiling water at the end to blanch, then peeled and chopped it and added it along with a little chopped onion, and doubled the amount of salt since I forgot to salt the water. It was so good!
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I was craving mac and cheese all day and decided to try this. If you love Indian food, you'll love this too. The fresh ginger is what makes it great. I added 2 cups milk and one cup nonfat yogurt. Don't use fresh garlic... bottled garlic paste is perfect for this one since it has the right mellow sweetness. I will definitely be making this again!
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Interesting twist to the tranditional mac and cheese! Talk about fusion!!!
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